Whisky innovation using Patagonian yeasts to diversify flavour and aroma

Josefina Lohrmann; Julieta Burini; Clara Bruzone; Diego Libkind; Martín Moliné

doi:10.58430/jib.v131i3.78

Authors

Josefina Lohrmann National University of Comahue https://orcid.org/0000-0002-1283-2491
Julieta Burini National University of Comahue https://orcid.org/0000-0002-1581-4010
Clara Bruzone National University of Comahue https://orcid.org/0000-0003-3210-1917
Diego Libkind National University of Comahue https://orcid.org/0000-0001-9687-6186
Martín Moliné National University of Comahue https://orcid.org/0009-0004-2448-190X

DOI:

https://doi.org/10.58430/jib.v131i3.78

Keywords:

whisky, non-conventional yeasts, mixed fermentations, beverage innovation, flavour

Abstract

Why was the work done: Whisky fermentations are typically performed using specific strains of Saccharomyces cerevisiae, which produce a wash with high ethanol yields but a limited diversity of aromas and flavours. Innovation is an important theme for alcoholic beverages and incorporating non-conventional yeasts in their production can enhance sensory complexity and enable regional differentiation. This study investigated the potential of native yeasts from Argentine Patagonia to produce whiskies with unique flavour profiles.

How was the work done: Eight native Patagonian yeasts (Saccharomyces uvarum, Saccharomyces eubayanus, Hanseniaspora smithiae, Lachancea nothofagi, Lachancea cidri) were tested in pure and mixed fermentations using distillery wort. A commercial strain of Saccharomyces cerevisiae (Safspirit M1™) was included for comparison. Fermentation kinetics, sugar consumption, and ethanol production were analysed, while sensory evaluation and chemical analyses of volatile compounds were performed on the first distillate or ‘low wines’ (20-23% ABV).

What are the main findings: Native yeasts produced lower ethanol yields than the commercial strain but resulted in low wines with enhanced complexity of flavour and aroma. Mixed fermentations increased ester and phenolic notes. S. eubayanus and S. uvarum were identified as promising yeasts for their ability to generate distinctive flavour compounds while maintaining good fermentation performance. Low wines made with native yeasts were preferred by a sensory panel over the control made with a commercial yeast.

Why is the work important: This research highlights the potential of Patagonian yeasts as a tool for whisky innovation, enabling flavour diversity. It also contributes to industry efforts to explore microbial biodiversity as a route to enhancing product differentiation and local whisky production.

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